pinelli estate red wines

When red grapes are crushed, the juice bears little resemblance to the final red wine. In fact, the majority of colour in a red wine is taken from the skins of the grapes.

To achieve the deep, glossy colour and rich flavour of a Pinelli Estate red wine, the juice is left to ferment with the skin and the seeds of the grapes to allow for the colour to infuse. The juice is then collected after pressing the juice, skins and seeds mixture. This is now the beginning of a great red wine. 

At Pinelli Estate, we use a mix of new and old French oak barrels to mature our young wine. The oak itself lends flavour to the wine, and importantly also allows oxygen into the wine to help soften the tannins, stabilise the colour and provide mouthfeel to the wine as it ages in the barrel

Usually our red wine spends up to 18 months in the barrel before bottling when they are ready to be enjoyed or cellared for added complexity.